• 2-12 pound whole pheasant
• Salt
• Freshly ground pepper
• 2 cans 28 oz peach halves in light juice
• 4 Tbsp butter
• 4 Tbsp olive oil
• 4 tsp fennel seeds
• 10 bay leaves
• 4 Tbsp grappa
• 4 tsp finely chopped parsley
• Fresh bay leaf for garnish, if available

Preheat oven to 400°F

Debone pheasant breast and separate thighs from legs. Season breasts and thighs with salt and pepper. Set aside.

Drain the peaches, reserving juice. Set aside.

In a medium size oven proof sauté pan over medium heat, heat butter and oil and brown pheasant pieces, about 3-4 minutes on each side. Add the fennel seeds and bay leaves and place the pan in the oven for 10-12 minutes.

Remove the pan from the oven and place over medium-high heat. Add grappa and flambé. Remove the pheasant pieces and set aside keeping warm.

Add half of the peach juice to the pan. reduce the sauce for 2 minutes over medium heat. Check and adjust seasoning with salt and pepper.

Serve the pheasant on a large platter surrounded by peach halves. Strain the sauce over the pheasant and garnish with parley and bay leaf.

Peel and slice potatoes into 1/4 slices, 1 potato per person.

In a large bowl sprinkle with pepper, salt, rosemary, minced garlic and olive oil. Place on a baking sheet overlapping slightly and place in 400°F oven for 1 hour or until crisp.

Trim and wash leeks. Split halfway to root end and separate leaves to remove any grit. Sauté in butter in non-stick pan until lightly browned on both sides. Add 1/2 cup chicken stock, cover and cook on low heat until tender. Season to taste, with salt, pepper, and lemon juice.